Slow Cooker Mediterranean Chicken Stew |
|
 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
|
Adapted from a Betty Crocker magazine to be OAMC friendly. This should be made with bone-in chicken breasts, but you can also use thighs. Ingredients:
2 teaspoons olive oil |
4 skinless chicken breasts |
1 teaspoon garlic powder |
1/4 teaspoon pepper |
2 teaspoons dried oregano |
29 ounces tomatoes with onion and garlic |
14 ounces artichoke hearts, drained and quartered |
6 ounces black olives, drained |
10 ounces couscous, prepared according to directions |
Directions:
1. Heat oil in skillet over medium-high heat.
2. Sprinkle chicken with garlic powder, pepper and oregano. Cook in oil 8 minutes, turning once, until browned on both sides; drain and cool.
3. Place tomatoes and artichokes in a zip top bag.
4. Place chicken in a zip top bag.
5. Place both bags in a larger bag. Freeze with remaining instructions.
6. To serve: Thaw. Place chicken in slow cooker. Top with tomatoes. Cook 4 hours on low. Stir in olives. Serve over prepared couscous.
|
|